Vegan Bean & Veggie Enchiladas
These vegan enchiladas are filling, flavorful, and full of protein. Although enchiladas are typically topped with cheese, you won't miss it in this recipe!
Prep Time 10 minutes mins
Servings 8
1 cup kale chopped 30 oz enchilada sauce 15 oz refried beans 15 oz black beans cooked or canned, rinsed and drained 15 oz kidney beans cooked or canned, rinsed and drained 1 sweet potato baked or microwaved, then cut into bite sized pieces 8 flour tortillas
Preheat your oven to 375°F
In a large mixing bowl, combine your beans and kale. Stir in about ¼ cup of the enchilada sauce, then gently fold in your potato.
Spray or grease a 9″ x 13″ baking dish.
Top each tortilla with ⅛th of the bean mixture, then tightly roll and place into the dish.
Top enchiladas with remaining enchilada sauce, and bake for about 20 – 25 minutes, until bubbly.
Calories: 335 kcal Carbohydrates: 61 g Protein: 17 g Fat: 3 g Saturated Fat: 1 g Sodium: 1453 mg Potassium: 585 mg Fiber: 14 g Sugar: 11 g Vitamin A: 5598 IU Vitamin C: 13 mg Calcium: 100 mg Iron: 5 mg